Palak paneer is a North Indian favorite that combines silky spinach with golden cubes of paneer and a warmly spiced onion-tomato base.
Blanching the spinach briefly keeps the curry fresh and green, while searing the paneer first gives each cube a savory edge that stands up to the sauce.
Avoid boiling the spinach puree for too long after adding it to the pan; a short simmer keeps the color bright and the texture smooth.
Serving Suggestions
Serve palak paneer with basmati rice, naan, or roti. Add lemon wedges and a spoonful of plain yogurt for a cool contrast.
Recipe Notes
Store the curry refrigerated for up to 3 days. Reheat gently and add a splash of water or cream if the sauce thickens.
Indian Palak Paneer
Golden paneer cubes simmered in a vibrant spinach curry with ginger, garlic, tomato, and garam masala.
Ingredients
Equipment
Method
Blanch the Spinach:
- Bring a large pot of salted water to a boil. Add the spinach for 60 seconds, then transfer it to ice water and drain well.
- Blend the spinach with the green chili and water until smooth. Set aside.
Build the Curry:
- Heat the ghee in a skillet. Add the paneer and sear on several sides until golden; remove to a plate.
- Add the cumin seeds, onion, garlic, and ginger. Cook until softened, then add the tomatoes, turmeric, garam masala, and salt. Cook until the tomatoes break down.
- Blend the onion-tomato mixture until smooth, return it to the skillet, and stir in the spinach puree and cream. Simmer gently for 5 minutes.
Finish:
- Fold the seared paneer into the curry and simmer for 2 to 3 minutes. Taste and adjust the salt.
- Serve hot with basmati rice or naan.
Nutrition
Notes
- For a smoother curry, blend the tomato base thoroughly before adding the spinach.
- Paneer can be soaked in warm water for 10 minutes after searing if a softer texture is preferred.
